INGREDIENTS
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For the Strawberry Jam Filling:
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2 pounds fresh strawberries, hulled and chopped
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1 3/4 cups vanilla sugar, such as Nielsen-Massey (regular sugar may be substituted)
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juice from 1 small lemon, approximately 2 tablespoons
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For the Shortbread:
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12 tablespoons (1 1/2 sticks) unsalted butter, cubed and at room temperature
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1/2 cup powdered sugar
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1/2 teaspoon salt
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1 teaspoon vanilla extract
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1 3/4 cups all purpose flour
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For the Crumb Topping:
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1/4 cup all purpose flour
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1/4 cup packed brown sugar
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1/4 cup toasted slivered almonds, finely chopped
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pinch salt
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2 tablespoons cold unsalted butter, cut into small pieces